Ingredients
The following ingredients have 4 Servings
- 5 egg yolks (room temperature)
- 40 gr sugar
- 80 ml cooking oil
- 80 ml water
- 100 gr cake flour
- 1/2 tsp baking powder
- 1 tsp lemon zest
- 20 ml lemon juice
- 5 egg whites (room temperature)
- 2 tsp lemon juice (or 1/4 tsp of cream of tartar)
- 60 gr sugar
- 70 gr icing sugar (1/2 cup + 1 Tbsp)
- 1 Tbsp lemon juice
- lemon zest (grated or cut into very thin strips)
Instruction
- Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall
- Take the eggs out from the fridge to let them come to room temperature. Separate the yolks from the whites. Make sure there is no trace of egg yolks or oil in the egg whites
